Escalivada – Catalan Roasted Vegetables

Classic Catalan dish of whole eggplants, peppers, onions and tomatoes roasted until soft and smoky. Served as a starter or side dish drizzled with olive oil and garlic.

Ingredients

• 2 eggplants
• 2 red bell peppers
• 2 onions
• 2 tomatoes
• 4 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper
• Parsley, chopped

Method

1. 1
   Roast whole eggplants, peppers, onions and tomatoes in a 220°C oven until charred and very tender, about 45 minutes.
2. 2
   Cool, then peel and cut vegetables into strips. Remove seeds from peppers.
3. 3
   Arrange on a platter. Drizzle with olive oil and garlic. Season with salt and pepper; garnish with parsley.
4. 4
   Serve at room temperature as a starter with bread.